How cool is a cucumber? It turns out that the idiom has roots in reality; the inside of a field cucumber on the vine measures approximately 20 degrees cooler than the air*. So it’s no wonder that cucumber makes for such a refreshing addition to summertime salads, soups, salsas and cocktails. We’ve put together a collection of 10 recipes to get you started, including Chilled Cucumber Avocado Soup, a Cucumber-Infused Caesar and cucumber pickles three ways.

Crab and Strawberry Salad with Lime

PHOTO: Whitecap BooksCrab and Strawberry Salad with Lime

Susan Semenak writes of this recipe for Crab and Strawberry Salad with Lime, which includes cubed English cucumber: “I found this colourful salad in Ricardo Larrivée’s cookbook Meals For Every Occasion (Whitecap Books, 2009). It’s great with snow crab from Gaspé [a peninsula in the Quebec maritime region] when it’s in season or with good-quality canned frozen crabmeat. It makes a lovely lunch or first course for dinner.”

Cucumber-Infused Caesar

PHOTO: Appetite by Random HouseCucumber-Infused Caesar

Clint Pattemore writes of this cucumber twist on the classic in his book Caesars (Appetite by Random House, 2014): “Nothing adds coolness and freshness to a cocktail like cucumber, and I find it makes a great counterpoint to the savoury nature of the Caesar. It’s essential to muddle the cucumber slices right in the mixing glass, as you would with lime if making a Mojito. It takes a bit more effort, but it’s well, well worth it.”

Cucumber Pils

PHOTO: Appetite by Random HouseCucumber Pils

Mirella Amato writes of the Cucumber Pils beer cocktail in her book Beerology (Appetite by Random House, 2014): “This summery cocktail brings together the fresh flavours of cucumber and lime with herbal notes from both gin and pilsner. The resulting combination of flavours takes the refreshing nature of pilsner to a whole new level!”

Mamani Gin & Tonic

PHOTO: Amy Stewart Mamani Gin & Tonic

Gin, tonic, jalapeno pepper, cilantro, cucumber, celery and tomato comprise the Mamani Gin & Tonic. Amy Stewart writes of the drink in her book The Drunken Botanist: “Jalapeños and tomatoes, two South American natives, pay tribute to Manuel Incra Mamani, the man who lost everything to bring quinine to the rest of the world.”